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Gallery Citrus-Glazed Pound Cake Credit: Con Poulos Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8

Ingredients For the cake 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan 1 cup granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon lemon zest plus 2 teaspoons lemon juice 1 teaspoon orange zest plus 1 tablespoon orange juice 5 large eggs 1/2 teaspoon coarse salt For the glaze 1 cup confectioners’ sugar 1 tablespoon lemon juice 1 tablespoon orange juice

Cook’s Notes Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

Gallery Citrus-Glazed Pound Cake Credit: Con Poulos

Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8

Citrus-Glazed Pound Cake      Credit: Con Poulos

Citrus-Glazed Pound Cake

Credit: Con Poulos

Citrus-Glazed Pound Cake

Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8

Recipe Summary

prep: 10 mins total: 1 hr 15 mins

Servings: 8

prep: 10 mins

total: 1 hr 15 mins

prep:

10 mins

total:

1 hr 15 mins

Servings: 8

8

Ingredients

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan 1 cup granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon lemon zest plus 2 teaspoons lemon juice 1 teaspoon orange zest plus 1 tablespoon orange juice 5 large eggs 1/2 teaspoon coarse salt

  • 1 cup confectioners’ sugar 1 tablespoon lemon juice 1 tablespoon orange juice

Directions

Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.

Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.

Make a glaze by whisking together confectioners’ sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.

To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Cook’s Notes Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

Cook’s Notes

Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

Reviews (3)

 Add Rating & Review     22 Ratings   5 star values:        6    4 star values:        7    3 star values:        4    2 star values:        4    1 star values:        1

Reviews (3)

Add Rating & Review     22 Ratings   5 star values:        6    4 star values:        7    3 star values:        4    2 star values:        4    1 star values:        1

Add Rating & Review

22 Ratings 5 star values: 6 4 star values: 7 3 star values: 4 2 star values: 4 1 star values: 1

22 Ratings 5 star values: 6 4 star values: 7 3 star values: 4 2 star values: 4 1 star values: 1

22 Ratings 5 star values: 6 4 star values: 7 3 star values: 4 2 star values: 4 1 star values: 1

  • 5 star values: 6 4 star values: 7 3 star values: 4 2 star values: 4 1 star values: 1

    Martha Stewart Member     Rating: Unrated       07/11/2015   I just saw your Citrus pound cake recipe. Want to try it, but a a little skeptical as there is no rising agent like baking powder or baking soda. Is it a mistake or the recipe does not call for it?  

Martha Stewart Member     Rating: Unrated       08/26/2011   @carolestonick: Compare with the "Perfect Pound Cake" recipe.  

Martha Stewart Member     Rating: Unrated       08/07/2011   I would like to make this cake - but it doesn't say how many eggs to use.

    Martha Stewart Member

    Rating: Unrated 07/11/2015

I just saw your Citrus pound cake recipe. Want to try it, but a a little skeptical as there is no rising agent like baking powder or baking soda. Is it a mistake or the recipe does not call for it?

Rating: Unrated

Rating: Unrated 08/26/2011

@carolestonick: Compare with the “Perfect Pound Cake” recipe.

Rating: Unrated 08/07/2011

I would like to make this cake - but it doesn’t say how many eggs to use.

All Reviews for Citrus-Glazed Pound Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Citrus-Glazed Pound Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest